Creole Crappie

• 1 lb. crappie fillets
• 1 medium onion, chopped
• 1/2 tsp. minced garlic
• 1/2 green pepper, diced
• 1 stalk celery, chopped
• 3 Tbsp. vegetable oil
• 5 Tbsp. plain flour
• 2 Tbsp. tomato paste
• 1 c. chicken stock
• 1 c. white wine
• 1 tsp. crushed red pepper
• 1/2 tsp. file
• 1/2 tsp. basil
• 1/2 tsp. thyme
• 1 Tbsp. salt

1. In a pot over medium heat, place oil and add flour, stirring until it makes a dark brown roux.
2. Add chopped onion, pepper and celery.
3. Gradually add chicken stock and white wine while stirring gently.
4. Simmer about 10 minutes.
5. Cut fillets into chunks and place them in an oiled casserole dish.
6. Sprinkle fish with last 5 ingredients; then pour contents of pot into casserole.
7. Bake 20 minutes at 350u0b0.
8. Serve over rice.

crappie fillets, onion, garlic, green pepper, celery, vegetable oil, flour, tomato paste, chicken stock, white wine, red pepper, file, basil, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=841167 (may not work)